2 1/2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
1 teaspoon vanilla
1 teaspoon orange extract
1 tablespoon grated orange rind
1 cup orange juice
1 cup chopped dates
1 cup chopped pecans
Preheat oven to 325°F. Grease a 9x5x3-inch loaf pan and line bottom with waxed paper.
Sift together flour, baking powder, baking soda and salt.
Cream together butter and sugar in a mixing bowl until light and fluffy. Add egg, vanilla, orange extract and orange rind and beat
well. Add dry ingredients alternately with orange juice, mixing well after each addition. Stir in dates and pecans.
Pour batter into prepared loaf pan and bake for 1 hour and 10 minutes or until bread tests done. Cool in pan on rack for 10 minutes, then remove from pan and cool completely.
Wrap loaf in aluminum foil and let stand 24 hours for easier slicing.